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How does the authentic Inner Mongolia Roast Whole Lamb do it?

Roast Whole Lamb in Inner Mongolia slaughtered the sheep without peeling, smeared the whole body with seasoning, waited 4-5 hours for the meat to be tasted and baked in an adobe oven. Generally 120 ℃ after 3 to 4 hours, the sheepskin is red, the meat is crispy and tender inside.

Out of the oven: after baking, remove the lamb from the grill and place it on a special meat cutting table or large plate. Use a sharp knife to divide the meat into pieces along the skeleton of the sheep for diners to enjoy. Ingredients and consumption: Roast Whole Lamb in Inner Mongolia is usually served with yogurt, Mongolian tea or beer.

Cut each section of lamb chops with scissors and add salt and pepper powder, cumin and chili powder. Cover with plastic wrap and marinate for more than four hours. Preheat the oven, put the pickled sheep on the baking pan and brush with oil. 200 degrees for 25 minutes. Take it out and turn it over halfway, and continue to bake. The finished product is shown in the picture.

It is made from trees as raw materials. When eating Roast Whole Lamb, use a knife to slice refined salt or cumin, chili, sweet sauce with onions, or onions, cucumber strips, lettuce, etc., to eat according to personal preference. If you are a guest in Inner Mongolia, the host usually gives a toast to horse milk wine. Mainlanders eat Roast Whole Lamb and drink beer.

Roast Whole Lamb (Roast Whole Lamb) is a local specialty. Color, fragrance, taste, shape are complete, unique flavor. The appearance of the whole sheep is golden and oily, the outer meat is scorched yellow and crisp, the internal meat is soft and tender, and the mutton smell is delicious and unique.

What about Roast Whole Lamb?

Practice: kill the sheep, burn the whole body with 80-90 ℃ boiling water, clean the wool while it is hot, remove the internal organs, scrape clean, and then cut several small cuts with a knife in the abdominal cavity of the sheep and the thick meat on the inside of the hind legs.

Roast Whole Lamb's practice is to cut the onions into pieces, fennel, pepper, cinnamon and other seasonings into pockets and set aside. Drain all the chopped vegetables and seasonings, put them in a bag and put them in the tripe, then sew the tripe with wire.

After boiling, skim off the foam, add the right amount of liquor to remove the smell, add onions, ginger, pepper, pepper, salt. Simmer over low heat. Cook until you can easily insert it with chopsticks. Remove the lamb chops and let them cool. Cover the baking pan with tin foil and put in the lamb chops. Put it in the middle and upper layer of the oven at 230 degrees and bake for 25 minutes.

How to roast the whole sheep and how to make the ingredients: tender sheep, pepper, vegetable oil, water, chili seeds, the right amount with seeds, ginger powder, salt, spring onions, garlic, non-peeled ginger, brown sugar, charcoal, cumin powder, secret roast sheep sauce, red koji rice.

What did Roast Whole Lamb do?

1. After the fire is boiled, skim off the foam, add an appropriate amount of liquor to remove the smell, add onions, ginger, pepper, pepper and salt. Simmer over low heat. Cook until you can easily insert it with chopsticks. Remove the lamb chops and let them cool. Cover the baking pan with tin foil and put in the lamb chops. Put it in the middle and upper layer of the oven at 230 degrees and bake for 25 minutes.

2. Pickling: put 35kg of water in the pot, heat the spices and set aside to cool.

Cut each section of lamb chops with scissors and add salt and pepper powder, cumin and chili powder. Cover with plastic wrap and marinate for more than four hours. Preheat the oven, put the pickled sheep on the baking pan and brush with oil. 200 degrees for 25 minutes. Take it out and turn it over halfway, and continue to bake. The finished product is shown in the picture.

4. Roast Whole Lamb's curing formula: the above seasonings are sprinkled inside and outside, and after a certain period of time, the raw materials are fully absorbed by mutton and roasted.

5. Roast Whole Lamb's main fight: Altay Capricorn sheep making method: Roast Whole Lamb mostly uses Altay Capricorn lambs under two years old as raw materials, slaughters and peels the sheep, removes hooves and internal organs, and wears the sheep from head to tail with a wooden stick with big nails. The sheep's neck should be stuck on the nail to prevent slippage.

How did Roast Whole Lamb do it?

1. Roast Whole Lamb's practice: rinse the whole sheep and marinate the whole sheep in water for 12 hours. please click on the input picture description to put all the chopped vegetables and seasonings into the bag and put them into the tripe, then sew the tripe with wire.

2. Open the oven lid and add charcoal to make a fire. When the temperature rises to 120 degrees, fix the pickled sheep embryos on the grill. Put it in the oven and turn on the rotation switch to ensure that the roast rack rotates at a uniform speed. Close the oven lid, open the vents and bake for 20 minutes. Open the oven lid and turn off the rotary switch.

3. After the fire is boiled, skim off the foam, add an appropriate amount of liquor to remove the smell, add onions, ginger, pepper, pepper and salt. Simmer over low heat. Cook until you can easily insert it with chopsticks. Remove the lamb chops and let them cool. Cover the baking pan with tin foil and put in the lamb chops. Put it in the middle and upper layer of the oven at 230 degrees and bake for 25 minutes.

4. Slaughter the sheep, remove the internal organs, heads and hooves, and bake them in a self-made stove until the oil comes out and the discoloration is cooked.

5. Roast Whole Lamb's practice is to cut the onions into sections, fennel, pepper, cinnamon and other seasonings into pockets and set aside. Drain all the chopped vegetables and seasonings, put them in a bag and put them in the tripe, then sew the tripe with wire.

6. Roast Whole Lamb's raw materials: 1 lamb, 5 seasonings of egg yolk: a little pepper, 25g ginger, a little cumin powder, 150g flour.